Delicious Mongolian Beef Recipe is made with juicy beef strips, sauteed bell peppers and onion all coated in a delicious savory sauce. It's best served over hot steamed rice. #mongolianbeef #mongolianbeefrecipe #beefrecipe #beef

Mongolian Beef is a combination of juicy beef steak, seared peppers, onions, and green scallions all brought together with a sweet & savory Mongolian beef sauce. Serve it over steamed rice for a meal that your whole family will enjoy.

Mongolian Beef Recipe 
If you asked me what I like about this Mongolian beef recipe, I would have a hard time deciding. First of all, it’s Chinese food—I mean who doesn’t like Chinese?

Secondly, the meat is super tender, then there’s the sauce that goes with this Mongolian beef recipe. It is sweet from the brown sugar, with hints of ginger and garlic, then rounded off with soy sauce. This Mongolian beef sauce is like a warm 
hug on a chilly evening—it’s that good!

Tips for Success for this Easy Mongolian Beef Recipe:
Keep it tender – cut the meat into thin strips, against the grain, to keep the beef tender.
Make slices even – cutting the meat into as even slices is the best way to get an even cook. About 1/4 inch wide is a perfect size.
Do not overcook – make this easy Mongolian beef recipe even faster by quickly searing the meat in batches will give you crispy, but tender beef.
Control the heat – add as much or as little of Sriracha sauce to make it desired spiciness.
Use fresh garlic – don’t substitute for dry or pre-peeled garlic, to keep the flavor extra fresh.
Get Inggredients Here
How to make Mongolian Beef
  • In a ziplock bag combine the 1/2 cup cornstarch and 2 lb of cut into strips, close it and shake for the beef strips to be fully and evenly coated in cornstarch.
  • Preheat a large skillet over high heat, then add enough oil to coat the bottom of the skillet. Next, add 3 cut up bell peppers and quickly cook them for about 3-4 minutes, stirring often. As soon as the bell peppers are browned slightly, remove them to a separate bowl. Do not overcook them, they should still have a bit of a bite to them.
  • Lastly, tilt the skillet to the side and remove the bell peppers to a separate bowl, leaving the oil behind.
  • Add the onions to the skillet and sear for about 3-4 minutes, just trying to char up the sides. Add more oil if needed. Tilt the skillet and remove the onion to the bowl with peppers, leaving the oil behind.
  • Next, add the rest of the oil and add the beef strips, shaking off the excess of cornstarch and cook in a single layer in batches for about 1 minute per side. Transfer the cooked beef to a separate bowl. Do not overcrowd the pan. Beef needs to be seared, not cooked in its own juices. Keep adding the oil as needed after cooking each batch.
Mongolian Beef Sauce
  • Drain off the remaining oil from the skillet leaving the stuck on beef bits. <br></br>
  • Next add 1/2 cup of soy sauce, 1/2 cup water and 1/2 cup brown sugar, 2 tsp of ginger powder and the 4 cloves of minced garlic to the pan and let it come to a boil, scraping off the bits off the bottom of the skillet.
  • Boil for about 1-2 minutes to reduce the sauce. Then, add Sriracha sauce if desired.
  • Bring everything together
  • Add the beef back into the sauce and stir to coat it in the sauce. Allow to come to a boil, which should thicken the sauce. Next add the bell peppers, cooked onion, and the green onion stalks and stir to heat through.
Recipe adapted from Here

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